Best Curried Winter Soup Recipes

CURRIED WINTER SOUP

Curried Winter Soup image

A thick, delicious winter soup with the hearty rich flavors of squash, lentils and corn. Fragrant with bright spices like turmeric and cumin. This recipe makes for a thoroughly satisfying meal.

Provided by Sandy

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 1h30m

Yield 7

Number Of Ingredients 13

Ingredients

1 onion, chopped
3 cloves crushed garlic
1 tablespoon olive oil
1 ½ teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground turmeric
8 cups vegetable stock
¼ cup dry lentils
1 (28 ounce) can diced tomatoes with juice
¼ cup uncooked white rice
1 cup frozen corn
¼ cup elbow macaroni
1 small spaghetti squash

Steps:

Place cut side of the squash down in a lightly oiled baking pan. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled. Shred squash with a fork.
In a large soup pot, saute onions and garlic in olive oil. Add curry powder, cumin, and turmeric. When onions are transparent, add stock and lentils and bring to a boil. Reduce to simmer and add chopped tomatoes and juice.
If using brown rice, add the rice 10 minutes after adding the lentils, if using white rice, add rice after 25 minutes along with the can of corn. (Add the can of corn at the same time you add rice, white or brown).
After 35 minutes, add the macaroni and spaghetti squash. Simmer until rice and pasta are cooked.

Nutrition Facts : Calories 166.3 calories, Carbohydrate 28.6 g, Fat 3.6 g, Fiber 4.4 g, Protein 5.5 g, SaturatedFat 0.5 g, Sodium 571.7 mg, Sugar 4.6 g

CURRIED CARROT, LENTIL AND EDAMAME SOUP (GREAT WINTER SOUP!)

Curried Carrot, Lentil and Edamame Soup (Great Winter Soup!) image

I found this in the November 2009 issue of Alive magazine and have been making it regularly all year. Very tasty, very healthy and total comfort food on a cold winter night! It's fairly easy and quick to make and will make 4-6 good-sized bowls so everyone can cuddle up with one :)

Provided by Chef Kirsten 1

Categories Lentil

Time 20m

Yield 4-6 bowls, 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
2 cups sweet onions, diced
2 large garlic cloves, minced
2 tablespoons gingerroot, peeled and minced
1 tablespoon red curry paste
4 cups vegetable stock
2 cups carrots, peeled and diced
1/8 teaspoon crushed red pepper flakes
1 cup dried split red lentils
1 cup frozen shelled edamame beans, thawed
1/3 cup fresh cilantro, chopped
1/2 teaspoon salt
naan bread (optional)
sour cream (optional)

Steps:

Heat oil in a large saucepan on medium heat. Add ginger, garlic and onion; saute for five minutes or until soft and translucent.
stir in curry paste and 1 cup of stock to blend. Add carrots and crushed red pepper. Reduce heat to medium-low. Cover and cook until carrots are crisply tender, about 5 minutes; stir.
Add remaining stock, lentils, and edamame beans and bring to a boil. Cover, reduce heat, and simmer for 10 minutes or until lentils are tender. Stir in cilantro, salt and pepper.
Spoon into individual serving bowls and serve with naan and sour cream, if desired.

Nutrition Facts : Calories 259.3, Fat 4.1, SaturatedFat 0.6, Sodium 336.1, Carbohydrate 42.8, Fiber 17.7, Sugar 7.1, Protein 14

CURRIED WINTER VEGETABLE SOUP

Curried Winter Vegetable Soup image

Make and share this Curried Winter Vegetable Soup recipe from Food.com.

Provided by Geniale Genie

Categories Lentil

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 17

Ingredients

1 1/2 tablespoons butter
1 teaspoon cumin
1 teaspoon curry
1 teaspoon rosemary
1 teaspoon pepper
1 teaspoon sage
4 -6 garlic cloves, minced
1 large leek, chopped
4 cups vegetable stock
1 cup water
1 medium rutabaga
1 cup split red lentils or 1 cup split yellow lentils
2 medium sweet potatoes, peeled and diced
2 medium carrots, peeled and sliced
1 medium parsnip, peeled and sliced
1/4 cup coconut milk (or regular milk)
2 teaspoons cilantro or 2 teaspoons parsley, finely chopped

Steps:

In large stockpot, melt butter.
Stir in cumin, curry, rosemary, pepper, and sage.
Add garlic and leek.
Cook on low heat, 2-5 minutes or until leek is tender.
Add stock, water, rutabaga, and lentils.
Bring to a boil, slowly.
Reduce heat and simmer 10 minutes, covered.
Add potatoes, carrots, and parsnips.
Simmer, covered, for 25-40 minutes or until vegetables are tender.
Remove from heat; allow to cool slightly, until all bubbling has stopped.
Mash with a potato masher until consistency is partly chunky.
Stir in coconut milk (if using) and cilantro or parsley.
Return to heat briefly to re-warm and serve.

Nutrition Facts : Calories 236.1, Fat 5.7, SaturatedFat 3.9, Cholesterol 7.6, Sodium 73.2, Carbohydrate 37.4, Fiber 13.3, Sugar 5.6, Protein 10.2

CURRIED WINTER SQUASH SOUP

CURRIED WINTER SQUASH SOUP image

Categories Soup/Stew Appetizer Stew Squash Fall

Yield 3 qts

Number Of Ingredients 11

Ingredients

1/4 cup butter (1/2 stick)
1 large onion, finely chopped
4 large garlic cloves, minced
6 cups chicken broth
6 cups cooked squash (2 lbs)
1 tbsp curry powder
2 tsp coriander powder
1 tsp parsley
1/2 tsp salt
1/4 cup whipping cream
2 teaspoons sugar (if squash is lacking sweetness)

Steps:

1. Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. 2. Add broth, all squash and herbs; bring to boil. 3. Reduce heat, cover and simmer about 15 minutes. 4. Working in batches, puree soup in blender. 5. Return soup to same pot. Stir in cream and sugar; bring to simmer. 6. Season with salt and pepper.